By Federico Donti
We are at the Valico del Soglio, a crossroads at 828 meters above sea level: an old mountain road that coming from Foligno, passing through Rasiglia, leads to Sellano. It is one of those old connecting roads of our country, (it reminds me of the passage of the Furlo) that even before the advent of the highways, were frequently travelled. Along the way there was, punctually, a refreshment point for travellers…
Here it is precisely at this point, Roberta Massimiani and her partner Attilio Gubbiotti on July 13, 2023 inaugurate the Fojateria, a bar trattoria. Lifelong friends and locals – who know the area quite well.
This was the historic bar of the pass where, after many years of honourable service, the manager passed away. The restaurant remained closed for about two years: it was a point of reference for the whole area, and it could not be left closed!
“Restoring a historical and community asset was one of the goals that my partner and I set ourselves,” says the very young Roberta. “And, why not, also being able to give work to local people!”
With this family and community spirit, La Fojateria begins its journey, completely renovating the restaurant and making it very welcoming, bringing it back to the ‘nostalgic’ environments of the past where the typical and genuine village tavern was joined by the counter of cheeses, local cold cuts and first fruits.
This is how the name of the specialty of Sellano and Valnerina takes its name: La Fojata – which is one of those ‘poor’ dishes of our tradition, consisting of a ‘crazy’ pasta (oil, flour, eggs and salt), stuffed with wild herbs or chard. Each family here has its own ‘personalized’ recipe.
Having made this first description, we add that the restaurant offers a complete service from morning to evening, from breakfast to lunch and dinner.
Roberta is also keen to let us know how, above all, the intent is to give great prominence to local food and wine to enhance the territory; La Fojateria, in fact, offers typical dishes and recipes of the Umbrian-Sellanese culinary tradition. Authenticity and a short supply chain are the basis of local cuisine.
Try the succulent first courses, strictly homemade, as well as the mixed platters of cold cuts and cheeses. Truffles and wild boar are never lacking and the Ciauscolo is highly recommended and renowned; last but not least, the typical dessert of the Valnerina the “Attorta”, of which there are various versions.
We also stop here for a ‘snack’. They tell us a curiosity: the ‘sandwich with mortadella’ of the old bar of the Soglio had become a legend for the whole area, sliced with a crank machine so as not to alter its flavour! Roberta and C. thus wanted to maintain this tradition as well.
Finally, they tell us about future projects and dreams: premising that Fojata has recently been named a product DE.CO. (Municipal Agri-food Certification of Origin) by the Municipality of Sellano, there is the idea of being able to create, right here at the Fojateria, a production of artisanal fojata, not only for use for refreshment, but also to be distributed throughout the territory.
“We will get there!”, they tell us convinced!
Open all year round, in the summer the restaurant has an outdoor area with tables in the shade of the pine trees.
The Fojateria
Typical Bar Kitchen
Loc. Valico del Soglio – Sellano (PG)
Tel. 0743.677100
Closed on Tuesdays